Crockpot Beef Manhattan

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Crockpot Beef Manhattan is the ultimate EASY comfort food dinner with tender beef and mashed potatoes layered on toast. A total crowd-pleaser!

Prep Time10

Cook Time8

Total Time8 10

Servings: Servings

Calories: 604kcal

Ingredients

For the roast

2 pounds yukon gold potatoes
3 pound chuck roast (3-4 pounds)
1 package onion soup mix
1 package au jus gravy mix
14 ounces can beef broth

For the mashed potatoes

1 cup milk
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 box frozen garlic toast (8 pieces)

Instructions

Add the potatoes to the bottom of a slow cooker. If they are larger than a golf ball, I recommend cutting them in half, or quarters.
Place the chuck roast on top of the potatoes. Sprinkle onion soup mix and au jus gravy mix over the top of the roast and down into the potatoes. Pour the broth around the roast, surrounding the potatoes, at the bottom of the slow cooker.
Cook on low for 8-10 hours, or high for 6-7 hours.
Once done, remove the roast and shred the meat, discarding any extra fatty areas or connective tissue.
Move the potatoes into a mixing bowl, and place the shredded roast back into the juices.
Prepare the mashed potatoes by mashing the potatoes with butter, ½ cup milk, garlic powder, salt, and pepper. Add additional milk to reach desired consistency.
Note: you can also use the drippings instead of milk to give additional flavor.
Prepare the garlic toast per package directions.
Assemble Manhattan beef by plating a piece of garlic toast, then topping with mashed potatoes, and a generous helping of shredded roast. Spoon juices over the top right before serving.

Notes

Substitutions: You can also make your own garlic bread from scratch. This is my favorite garlic bread recipe!

How to Store: Refrigerate the beef and juices separately from the mashed potatoes in airtight containers for 3 to 4 days. (Toasts can be stored at room temperature for up to a day.)

How to Freeze: Freeze in separate containers or freezer bags for up to one month.

How to Reheat: Thaw frozen leftovers in the refrigerator. Microwave the beef in the juices until warmed through, then warm the mashed potatoes in the microwave before assembling onto toasts.

How to Scale: This recipe is difficult to scale up in a single slow cooker; I recommend cooking two separate batches in two slow cookers if you need more than 8 servings.

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